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Instructions

This wine pairing recipe was specifically created for Club W by Chef Marc Osier. Chef Marc started whipping up snacks and small meals for his family at the ripe age of 10-years old and never let it go. Today, he is the head chef at a restaurant in one of Newport Beach’s most renowned 5-star resorts. He received his culinary arts training at Johnson & Wales University and has cooked for restaurants around the country over the past 20 years.

1. Combine all of the tri-tip marinade ingredients in a bowl or ziploc bag and refrigerate overnight.

2. Combine all of the blackberry pico ingredients in a small bowl, cover and chill.

3. Remove the tri-tip from the marinade and pat dry with paper towels (if the meat is grilled wet, it will turn gray instead of brown).